These Vegan Fudgy Brownies are rich in chocolate with a gooey and fudgy texture that will make you salivate for another. This recipe is for healthy vegan date brownies that are created egg free and dairy free and are made easily in a food processor.
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What you will love about these vegan fudgy brownies is that you don’t need to miss out on a batch of delicious brownies if you prefer to avoid animal products. Vegan brownies made with dates are not only naturally sweetened, but they also turn out incredibly gooey, rich, and fudgy in the middle.
🍽 Are These Brownies Healthy?
If you’re wondering, can brownies be healthy? That depends on the ingredients. No brownie is 100% healthy but that is a debate for another day. These vegan fudgy brownies use different ingredients than regular brownies, so it's up to you whether you think these vegan brownies are healthier than regular brownies, if you're only enjoying them as a treat or a dessert.
This recipe is for those who want a dairy and egg free fudgy brownie recipe, not necessarily a healthy brownie recipe. This recipe uses coconut oil and almond butter instead of regular butter, dairy free milk instead of regular milk, vegan chocolate chips instead of regular chocolate chips, and finally, these vegan brownies do not contain eggs.
👩🏻🍳 More Brownie Recipes To Try
Do you love your brownies made vegan and fudgy? Then you will also like my Vegan Caramel Chocolate Brownies which have a homemade coconut cream based caramel as the topping. For a classic chocolate brownie recipe, try my Crinkle Top Fudge Chocolate Brownies for traditional goodness. Or try these 30 Minute Chocolate Mint Brownies which are a twist on these vegan fudgy brownies using peppermint extract.
If you’re someone who enjoys their fudgy chocolate brownies served warm with a scoop of vanilla ice cream, this Homemade Chocolate Sauce is great drizzled over this vegan brownie recipe and yes, that chocolate sauce is also vegan!
🍫 Why You Will Love This Recipe
- A batch of healthy vegan fudgy brownies recipe that is rich in chocolate.
- These brownies don’t have any added refined sugar because the dates offer enough natural sweetness.
- They have a fudgy and gooey texture with a slight crinkle crust.
📋 Ingredient Notes & Substitutions
Medjool dates: These are the best dates to use instead of dried pitted dates. Medjool dates are so juicy and are what gives these brownies their fudgy soft texture.
Almond butter: I haven’t made these using any other nut butter. Almond butter is neutral in flavor compared to peanut butter but if you desire, try using peanut butter for a PB & chocolate delight.
Dairy free milk: I use almond milk or you can use your favorite plant milk of choice.
Cocoa powder: Use natural unsweetened cocoa powder for achieve the best vegan fudgy brownies.
Instant coffee: I love the addition of coffee in chocolate based recipes as it enhances the chocolate flavor. You cannot taste the coffee but if you prefer your brownies without coffee, feel free to omit this from the recipe.
🥣 Step By Step Instructions
1) In a high-speed food processor, add pitted medjool dates. Pulse until broken down for 10 seconds.
2) Add almond butter, coconut oil, milk, and vanilla. Blend on high until well combined, about 15-20 seconds. Scrape down the sides.
3) Add flour, cocoa, baking soda, coffee, and salt. Blend on high until smooth and well combined, about 15 seconds, ensuring not to over-mix. Scrape down the sides.
4) Spoon batter into prepared baking pan. Smooth out the top using a spatula or wooden spoon. The batter is quite thick and needs to be spread out.
5) Bake for 12-15 minutes until the top is set and a toothpick inserted into the middle comes out with a few moist crumbs. Ensure not to over-bake as that will dry out your brownies. Slightly under-baking brownies will achieve a fudgy and moist middle.
6) Slice into squares and drizzle melted chocolate over sliced brownies if desired. This addition is optional but highly delicious 🙂 Serve and enjoy!
💭 Expert Recipe Tips
Make sure to measure your baking ingredients accurately to achieve the best results. Check out my helpful guide on how to measure basic ingredients.
Use quality Medjool dates as they're the best dates to use instead of dried pitted dates. Medjool dates are so juicy and are what gives these brownies their fudgy soft texture.
Use soft coconut oil at room temperature, not melted coconut oil. If the oil is too solid, wait until it's softened.
Ensure not to over-bake your brownies or they will end up dry inside. Remove from oven when a toothpick inserted into the middle comes out with a few moist crumbs to achieve a fudgy middle. Slightly under baking brownies is what gives you that delicious fudgy middle.
📖 How To Store
Store these vegan fudgy brownies in an airtight container, in a dry dark pantry at room temperature, for 3-4 days.
⏲️ How To Freeze & Thaw
Freeze the whole slab of uncut brownies by cooling them completely and then wrapping the whole brownie tightly in plastic wrap and then again in foil. Freeze for up to 3 months.
Freeze individual brownie squares by cooling the entire brownie completely and cutting it into squares. Place brownies in an airtight container in a single layer, cover with a sheet of parchment paper. Continue with the second layer of brownies then cover that layer with another sheet of parchment paper. Continue until all brownies are used. Pop on the lid and freeze for up to 3 months.
Thaw the frozen whole brownie slab or individual squares by unwrapping them and removing them from the container. Place on a plate or board and sit on your kitchen counter at room temperature until defrosted. Warm brownies up in a moderate oven or microwave to serve.
These vegan brownies are fudgy because they’re made with juicy medjool dates, and higher fat content and they have a shorter bake time. The dates make these brownies so soft and fudgy in texture and when you slightly underbake them, they remain gooey on the inside.
Depending on the recipe you use, making egg free brownies can either be a success or a failure. To have a successful eggless brownie recipe you need to include ingredients that are thick enough to bind the batter together.
In this brownie recipe, we use almond butter and medjool dates. The almond butter in particular adds structure and is a great egg replacement. However, just including nut butter in a regular brownie recipe won’t work.
I haven’t made these vegan fudgy brownies using any other nut butter. Almond butter is neutral in flavor compared to peanut butter but if you desire, try using peanut butter for a PB & chocolate delight.
Over-baking brownies will dry them out and they will become crumbly. To avoid this, it’s best to slightly under-bake brownies to achieve a fudge like texture. To test this, insert a toothpick into the middle of the brownie after the baking time and if it comes out with a few moist crumbs, it’s ready.
If the toothpick is clean, that is an indication that your brownies are over-baked and are dry inside.
🥄 Related Recipes
Vegan Fudgy Brownies
- 180 g medjool dates, approx. 11 dates, pits removed
- ¾ cup almond butter
- ¼ cup coconut oil, soft at room temperature, not melted
- ½ cup almond milk or dairy free milk of choice
- 1 teaspoon vanilla extract
- ½ cup plain all purpose flour scoop & leveled
- ⅓ cup natural unsweetened cocoa powder
- 1 ½ teaspoon baking soda
- ½ teaspoon instant powdered coffee
- ¼ teaspoon fine salt
- 50 g dairy free dark chocolate chips, melted
- Preheat oven to 180ºC (356ºF). Line a 8 inch x 8 inch (20cm x 20cm) square baking pan with parchment paper. Set aside.
- In a high speed food processor, add pitted medjool dates. Pulse until broken down for 10 seconds.
- Add almond butter, coconut oil, milk, and vanilla. Blend on high until well combined, about 15-20 seconds. Scrape down the sides.
- Add flour, cocoa, baking soda, coffee, and salt. Blend on high until smooth and well combined, about 15 seconds, ensuring not to over-mix. Scrape down the sides.
- Spoon batter into prepared baking pan. Smooth out the top using a spatula or wooden spoon. The batter is quite thick and needs to be spread out.
- Bake for 12-15 minutes until the top is set and a toothpick inserted into the middle comes out with a few moist crumbs. Ensure not to over-bake as that will dry out your brownies. Slightly undertaking brownies achieves a fudgy and moist middle.
- Remove from oven and cool in pan for 10 minutes.
- Carefully pull out the brownie from the pan and transfer it to a wire rack, leaving the parchment paper intact as it will still be soft and delicate to handle.
- Allow the brownie to cool completely.
- Slice into squares.
- Drizzle melted chocolate over sliced brownies if desired. This addition is optional but highly delicious!
- Serve and enjoy!